--- product_id: 1609551 title: "Charcuterie: The Craft of Salting, Smoking, and Curing" price: "$69.18" currency: USD in_stock: true reviews_count: 13 url: https://www.desertcart.us/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing store_origin: US region: United States of America --- # 75 detailed line drawings Updated recipes & modern equipment tips Comprehensive curing & smoking techniques Charcuterie: The Craft of Salting, Smoking, and Curing **Price:** $69.18 **Availability:** ✅ In Stock ## Summary > 🥓 Elevate your kitchen game with the ultimate charcuterie bible! ## Quick Answers - **What is this?** Charcuterie: The Craft of Salting, Smoking, and Curing - **How much does it cost?** $69.18 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **A Visual Feast of Techniques:** 75 detailed illustrations to perfect every step. - • **Master the Art of Preservation:** Unlock ancient culinary secrets with modern precision. - • **Expand Your Culinary Repertoire:** Innovative recipes from classic duck confit to grilled vegetable terrine. - • **Join a Movement, Not Just a Hobby:** Be part of the booming charcuterie renaissance sweeping kitchens worldwide. - • **From Novice to Pro in Sausage-Making:** Step-by-step guidance that elevates your craft. ## Overview Charcuterie: The Craft of Salting, Smoking, and Curing is the definitive, updated guide to the ancient art of meat preservation. Featuring 75 detailed line drawings and a wealth of classic and innovative recipes, this bestseller empowers both home cooks and professionals to master curing, smoking, and sausage-making techniques. Celebrated for its clarity and depth, it’s the essential resource fueling the modern charcuterie movement. ## Description An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. 50 line drawings Review: Great Book - Book is very knowledgeable and easy to follow Review: Great Book, Not So Great Ebook - I absolutely love this book. It's accurate, informative and well-written. The section on sausage-making is particularly good. All of the essential techniques are well-explained and the recipes are excellent. Whether you're a novice or a pro with years of experience, you'll learn a great deal from reading this book. The author rejects the notion that this is "the bible" for sausage-making and charcuterie but many of us disagree. It deserves its reputation as a "bible" for those of us interested in the craft and deserves all of the praise it has received. Unfortunately, the ebook version isn't a very good reference book because it doesn't contain real page numbers. Since the index is only by page number and isn't hyperlinked so that you can jump directly to an entry, it's very difficult to find the indexed entries. Also, within the text there are numerous cross-references to other sections of the book and although they DO contain hyperlinks, many of them are wrong and don't take you to the correct page. Do yourself a favor and buy the hardbound edition. I'm certain you'll find it to be much more useful and well-worth the price. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #48,422 in Books ( See Top 100 in Books ) #43 in Meat Cooking #66 in Canning & Preserving (Books) #751 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.7 out of 5 stars 2,506 Reviews | ## Images ![Charcuterie: The Craft of Salting, Smoking, and Curing - Image 1](https://m.media-amazon.com/images/I/71I4axNU-xL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great Book *by B***A on April 4, 2026* Book is very knowledgeable and easy to follow ### ⭐⭐⭐⭐⭐ Great Book, Not So Great Ebook *by J***A on February 19, 2014* I absolutely love this book. It's accurate, informative and well-written. The section on sausage-making is particularly good. All of the essential techniques are well-explained and the recipes are excellent. Whether you're a novice or a pro with years of experience, you'll learn a great deal from reading this book. The author rejects the notion that this is "the bible" for sausage-making and charcuterie but many of us disagree. It deserves its reputation as a "bible" for those of us interested in the craft and deserves all of the praise it has received. Unfortunately, the ebook version isn't a very good reference book because it doesn't contain real page numbers. Since the index is only by page number and isn't hyperlinked so that you can jump directly to an entry, it's very difficult to find the indexed entries. Also, within the text there are numerous cross-references to other sections of the book and although they DO contain hyperlinks, many of them are wrong and don't take you to the correct page. Do yourself a favor and buy the hardbound edition. I'm certain you'll find it to be much more useful and well-worth the price. ### ⭐⭐⭐⭐⭐ Approachable Text *by T***. on September 14, 2020* I love this book. I've made several recipes from here and they've all turned out deliciously. I've gifted maybe 4 or 5 of these to my food-loving friends. I'd also like to point out that Mr. Ruhlman is responsive via his Instagram account so when I had a question about the duck prosciutto he offered feedback. His directions are reassuring for those who may be nervous diving into this corner of the culinary experience. There are some very easy recipes like the prosciutto, bacon, pancetta. And then there are some that are more involved that need very specific environments set up. Perfect for the culinary adventurer in your life. ## Frequently Bought Together - Charcuterie: The Craft of Salting, Smoking, and Curing - Home Production of Quality Meats and Sausages --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.us/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing](https://www.desertcart.us/products/1609551-charcuterie-the-craft-of-salting-smoking-and-curing) --- *Product available on Desertcart United States of America* *Store origin: US* *Last updated: 2026-07-06*